The popular potato soup emerges every Autumn. Warming on those cooler evenings, serve with crusty bread for a full meal. It’s handy for St Patrick’s Day too.
Leek and Potato Soup
Ingredients
- 50g Butter
- 450g Leeks
- 700g Potatoes
- 900ml Vegetable Stock
- 1 tbsp Dried Rosemary
- 450ml Milk
- 2 tbsp Chopped Fresh Flat-Leaf Parsley
- Salt and Pepper
Method
- Begin by preparing the vegetables, roughly chop the potatos, trim and finely slice the leeks, and finely chop the parsley
- Throw the butter into a large saucepan and melt it over a medium heat
- Add the leeks and fry until the leeks have gone tender, make sure to stir continuously
- Toss in the potatoes and the stock and the milk
- Bring the soup to the boil and then cover the soup and simmer gently for about 30 minutes, or until the vegetables have become nice and soft
- Take off the heat and pour it into a blender and blend until required consistency
- Pour it into a clean saucepan and heat gently
- Top with parsley. Salt and pepper to taste
Here’s a video of making leek and potato soup